Best 7 Homemade Pomegranate Syrup Recipes

POMEGRANATE SYRUP OR MOLASSES

Steps:

• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

POMEGRANATE SYRUP

Steps:

• Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
• Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
• For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.

HOMEMADE POMEGRANATE SYRUP

Steps:

• Prepare fresh pomegranate juice:.
• For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
• Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
• Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
• Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.

HOMEMADE POMEGRANATE SODA KIT

Steps:

• For the pomegranate syrup: In a small heavy saucepan, combine the pomegranate juice and sugar and bring to a simmer over medium-high heat. Reduce the heat to medium and cook until the mixture is thick and syrupy, about 30 minutes. Remove from the heat and allow the mixture to cool completely (the syrup will thicken as it cools). Stir in the lemon juice. Transfer the syrup to an 8 1/2-ounce glass jar with a tightly fitting lid. Refrigerate.
• For the soda kit: Package the syrup with the seltzer and pomegranate seeds and include the following recipe card:
• Homemade Pomegranate Soda Recipe
• Place 1 tablespoon pomegranate syrup at the bottom of four 8-ounce drinking glasses. Top glasses off with seltzer water and gently stir. Add ice cubes and garnish with pomegranate seeds.

POMEGRANATE SYRUP (AKA GRENADINE)

Steps:

• Combine the pomegranate juice, sugar, and salt in a tightly lidded container. Shake until the sugar is dissolved. Store in an airtight container for up to 14 days.

SPICED POMEGRANATE SYRUP

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

POMEGRANATE SYRUP

Steps:

• Put seeds and water into a 6-cup saucepan and bring to the boil. Simmer lightly 10 minutes.
• Purée in a food processor. Force through the small holes of a chefs sieve until you have 1 pint of fruit purée.
• Put into saucepan with sugar. Bring to the boil and cook to 212 degrees f.
• Cool slightly, then bottle or store.